Lately I've been really into chia pudding. It's way lighter than a smoothie and it makes me feel amazing. However, I rarely eat it by itself. I'm still getting accustomed to it's strange texture, so I usually have to add a lot of toppings to make it interesting and to keep it from getting too bland.

Adding a scoop or so of peanut butter gives me more energy and makes the chia pudding thing a bit easier.

For this recipe (see below) I made the chia pudding using homemade brazil nut milk. Now, you can use any dairy free milk as an alternative here...don't feel like you need to use brazil nut milk. But if you do want to make it, all you do is blend up 1/4 cup brazil nuts with 1 1/2 cup filtered water and some pink himalayan salt for about 2 minutes. Then strain it using a cheese cloth. Bam, you've made brazil nut milk!